Breadsticks Recipe

Activate & mix

In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. Add olive oil, then add 2 cups of the flour and the salt. Stir with a wooden spoon or dough hook until incorporated.

Knead

Gradually add remaining flour, 1/4 cup at a time, mixing until a soft, slightly tacky dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead 4–5 minutes on medium speed with a stand mixer and dough hook). The dough should hold together and spring back slightly when pressed.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Preheat and prepare

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them.

Divide and roll

Punch down the risen dough and transfer to a lightly floured surface. Divide into 24 equal pieces (about 1.5 oz / 45 g each). Roll each piece into a 7–9 inch long thin rope, tapering the ends slightly for a classic breadstick look. If you prefer thicker sticks, make 12 pieces instead.

Arrange

Place breadsticks on prepared baking sheets spaced about 1 inch apart to allow slight expansion. Cover loosely with a towel and let rest 15–20 minutes for a short second rise.

Garlic butter brush

Combine melted butter with the minced garlic and dried parsley. Reserve about 1 tablespoon of the mixture for brushing after baking. Just before baking, brush the tops of the sticks lightly with the garlic-butter and sprinkle with coarse salt.

Bake

Bake in the preheated oven for 12–15 minutes, until golden brown on top and bottom and hollow-sounding when tapped. Rotate pans halfway through if your oven has hot spots.

Finish

Remove breadsticks from the oven and immediately brush with the reserved garlic-butter. Transfer to a wire rack to cool for 5 minutes before serving in a basket.

Combine sauce

While dough is rising or during the breadsticks' second rise, prepare the sauce. In a small saucepan, warm 1 tablespoon olive oil over medium-low heat. Add minced garlic and sauté 20–30 seconds until fragrant but not browned. Add the tomato passata (or crushed tomatoes), dried oregano, salt, black pepper, red pepper flakes, and optional sugar.

Simmer

Bring to a gentle simmer, then reduce heat to low and cook uncovered for 8–10 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. Stir in sliced fresh basil off heat if using.

Serve

Transfer sauce to a small serving bowl or ramekin and keep warm until ready to serve alongside the breadsticks.